GF + DF Chocolate Muffins

dry ingredients

• 1 ½ cups gluten free oat flour

• 1 cup unsweetened cocoa or cacao powder

• 1 teaspoon baking soda

• ¼ teaspoon sea salt

wet ingredients

• ½ cup + 2 tablespoons water

• ½ cup non-dairy milk

• 3 tablespoons melted coconut oil

• ¼ cup coconut sugar

• ¼ cup pure maple syrup

• 1 teaspoon vanilla extract

Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.

1. In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda and salt.

2. Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.

3. In a medium bowl, whisk together all wet ingredients: water, milk, coconut oil, sugar, maple syrup and extract. Whisk until well incorporated.

4. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.

5. Pour batter evenly into prepared muffin pan—fill ¾ of the way for about 12 smaller muffins; fill all the way for 9-10 larger muffins with big, high tops.

6. Bake for 16-20 minutes. Mine took 18 minutes. Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from muffin pan and continue cooling on rack until completely cool, 1-3 hours. Enjoy!